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Restaurants›The Dearborn›Fish & Chips Recipe

Fish & Chips Recipe

Inspired by The Dearborn

Time1h

Serves4

*As seen on Beat Bobby Flay* tempura-battered Icelandic cod, rainbow slaw, remoulade, charred lemon, fries, malt vinegar

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Ingredients

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Fish & Chips

4 pieces Icelandic cod fillets

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Baking powder

1 cup cold sparkling water

1 tsp Celtic sea salt

4 cups oil for frying

4 medium potatoes (for fries)

to taste malt vinegar

2 cups shredded cabbage

1 cup shredded carrots

1 cup Mayonnaise

2 tbs Dijon mustard

2 tbs capers

2 tbs ReaLemon lemon juice

2 tbs Fresh parsley (chopped)

2 pieces charred lemon wedges

Method

Cooking Instructions

1

Prepare the Fries

Peel and cut the potatoes into fries. Rinse in cold water, then soak in water for 30 minutes. Drain and pat dry.

2

Fry the Potatoes

In a large pot, heat oil over medium heat. Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and sprinkle with salt.

3

Make the Tempura Batter

In a bowl, combine flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until batter is smooth.

4

Fry the Fish

Heat oil in a deep skillet over medium-high heat. Dip cod fillets into the batter and gently place in hot oil. Fry until golden brown, about 4-5 minutes each side. Drain on paper towels.

5

Prepare the Slaw

In a bowl, mix shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, Dijon mustard, capers, lemon juice, and parsley. Combine with the slaw mixture.

6

Serve

Plate the fish and fries. Serve with rainbow slaw, charred lemon wedges, and a drizzle of malt vinegar.